Gluten-Free Pasta Carbonara: Creamy Classic with No Cream
By Lucas Morgan
Prep
10 min
Cook
15 min
Total
25 min
Servings
4
This gluten-free pasta carbonara recipe combines eggs and cheese to create a creamy sauce that coats the pasta․ Ingredients for this gluten-free carbonara recipe include gluten-free fettuccine pasta and other ingredients‚ such as pork belly or pancetta and Pecorino Romano cheese․ This gluten-free carbonara dish has a similar flavor profile to traditional Roman carbonara․ With practice and preparation‚ you can easily make gluten-free carbonara at home․
The type of gluten-free pasta will impact the overall texture and quality of the dish․ Cappello's almond flour fettuccine cooks in just 90 seconds and has a texture similar to traditional pasta․ Other types of commercially available or homemade gluten-free pastas may work well․ Consider cooking methods that emphasize the richness of the egg and cheese sauce․
Tips for making carbonara include strategies for preparing carbonara and pasta simultaneously to serve them together․ Other carbonara tips include ways to keep egg whites from cooking during preparation as the sauce thickens․ Common mistakes when preparing carbonara include not combining the cooked pasta and meat away from direct heat‚ which can cause the sauce to clump rather than cover the pasta․ Well-prepared carbonara should taste like authentic carbonara․
For serving‚ the dish should be served fresh․ Any leftovers can be stored in the refrigerator and reheated if desired; the sauce may thicken and require thinning with water or reheating on the stovetop before serving․
Why you'll love this recipe
- Uses fast-cooking gluten-free pasta to make a quick meal that tastes and feels like regular pasta․
- Uses eggs and cheese to make a creamy sauce in place of heavy cream․ It can be a satisfying meal․
- Includes pork belly or pancetta for added flavor․ Fat rendered while cooking enhances the flavor of other ingredients in the dish․
- The lemon zest adds a mild‚ fresh flavor to pork and cheese dishes without masking other flavors․
- With some meal planning‚ this recipe can be made in 25 minutes or less and is a good choice for an evening weeknight dinner․
- Provides a gluten-free option with flavor that appeals to customers with dietary restrictions and connects with Italian customers․
Ingredients
- •1 package gluten-free fettuccine (Cappello's or other quality option)
- •1 pound fresh or cured pork belly (cut into cubes (or pancetta, or bacon))
- •1 whole pasture-raised egg
- •1 extra egg yolk
- •1 ⅓ cup grated Pecorino Romano (or other cheese combination)
- •1 teaspoon coarsely ground black pepper (or more to taste)
- •1 clove garlic (whole and crushed)
- •1 zest lemon (optional)
- •Salt (only if needed, see notes)
Instructions
- 1
Bring a large pot of water to a boil before you begin cooking the pork belly.
- 2
Heat a large frying or sauté pan over medium-low heat.
- 3
Add the cubed pork belly and the whole crushed garlic clove.
- 4
Cook, stirring occasionally, until the pork belly is browned and crispy, and most of the fat has rendered.
- 5
In a bowl, whisk together the whole egg, the extra yolk, grated cheese, and plenty of freshly ground black pepper.
- 6
If your pork belly is fresh and not cured or salted, season the egg mixture with a little salt.
- 7
Once the pork belly is cooked, remove the excess rendered fat, leaving just enough to lightly coat the bottom of the pan.
- 8
Remove and discard the garlic clove.
- 9
Return the pan with the pork belly to the stove over the lowest possible heat.
- 10
Cook the pasta according to the package instructions.
- 11
If using Cappello’s fettuccine, boil it for exactly 90 seconds.
- 12
Transfer the cooked pasta directly to the pan with the pork belly, adding a few tablespoons of the pasta cooking water.
- 13
Turn off the heat, or move the pan to a cool surface.
- 14
Immediately pour in the egg and cheese mixture, add the lemon zest if using, and toss everything together until the pasta is evenly coated.
- 15
If needed, add another few tablespoons of the hot pasta water until the sauce becomes silky and creamy.
- 16
Serve immediately.
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